GRILLED PINEAPPLE SALAD
I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Recipe #239788, Recipe #239892, Recipe #239789 and Recipe #239791) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal.
Provided by twobees
Categories Pineapple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- DRESSING: In a small saucepan, heat sugar, oil, lime juice, fish sauce, garlic and hot pepper sauce over medium heat, stirring occasionally, just until sugar is dissolved. Let cool completely.
- With a sharp knife, cut off crown and base of pineapple; cut off skin. With tip of knife, remove pineapple eyes; cut pineapple crosswise into 1/2-inch thick slices. Place on greased grill over medium heat; close lid and cook, turning once for 20 to 30 minutes or until tender and browned. Let cool.
- Cut each slice into quarters, trimming off core; place in large bowl. Add dressing, red pepper, onion, coriander and mint; toss to coat well. (Salad can be covered and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes).
- If you wish to make this for a vegetarian or vegan simply use the soy sauce option.
Nutrition Facts : Calories 159.8, Fat 7.1, SaturatedFat 0.9, Sodium 352.3, Carbohydrate 25.5, Fiber 2.6, Sugar 19.4, Protein 1.4
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